Chocolate Anglaise Tarts

Serves 8


For the chocolate tart:

1 pound pastry flour

3 tablespoons cocoa powder

1 1/2 cups butter at room temperature

1 cup powdered sugar

2 eggs

For the anglaise:

2 cups milk

2 cups heavy cream

8 egg yolks

1/2 cup sugar

1 teaspoon vanilla extract

1 1/2 cups dark chocolate

1/4 cup melted dark chocolate

whipped cream

Method of Preparation:

1.For the chocolate tart, sift flour and cocoa powder. In a separate bowl, cream butter and powdered sugar until white, about 3 minutes. Add eggs slowly. Add flour and cocoa mixture. Refrigerate dough for at least 4 hours or overnight. Fill tart pans with dough. Prick with a fork and bake in a preheated 350 degrees F oven for 25 minutes or until cooked through. Allow to cool fully.

2.For the anglaise, combine milk and cream in a large saucepan over medium heat. Bring to a simmer. In a separate bowl, combine egg yolks, sugar, and vanilla. Add a small amount of the hot milk mixture to the eggs. While whisking, add the egg mixture to the milk mixture. Continue to cook until 175 degrees F, stirring constantly. Strain and combine with chocolate. Wrap and refrigerate.

3.Glaze tart shells with melted chocolate. Fill with anglaise and top with whipped cream.